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Apricot rosemary jam is a tasty twist on traditional fruit preserves. It combines sweet apricots with savory rosemary for a unique flavor. You can make this jam at home with just a few simple ingredients and steps.
This jam is great on toast, scones, or as a glaze for meats. Try making a batch to enjoy the taste of summer apricots year-round. The rosemary adds a nice herbal note that pairs well with cheese plates too.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make apricot rosemary jam:
- 4 cups fresh apricots, pitted and chopped
- 2 cups granulated sugar
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons lemon juice
- 1/4 cup water
Can’t find fresh apricots? No problem! You can use canned apricots in a pinch. Just drain and chop them before using.
Don’t have fresh rosemary? Dried rosemary works too. Use 2 teaspoons instead of 2 tablespoons.
For the sugar, you can swap in honey or maple syrup if you prefer. Start with 1 1/2 cups and adjust to taste.
Lemon juice adds brightness and helps with preservation. If you’re out, try lime juice or apple cider vinegar.
The water helps prevent burning as the jam cooks. You can use apple juice for extra flavor if you like.
Remember, jam-making is flexible. Feel free to play around with the amounts to suit your taste. You might find your perfect combo!
Instructions
You’ll need a few things to make this tasty jam. Gather ripe apricots, sugar, fresh rosemary, and lemon juice. Don’t forget your canning jars and lids!
Start by washing and pitting the apricots. Cut them into small pieces. Mix the fruit with sugar in a large bowl. Let this sit for about 30 minutes until juicy.
Next, mash the apricots with a potato masher or blend them briefly. Pour the mixture into a big pot. Add chopped rosemary.
Bring everything to a boil over medium-high heat. Stir often to prevent sticking. Cook until the jam thickens and runs slowly off a spoon. This usually takes 7-15 minutes.
Add lemon juice near the end of cooking. Stir it in well.
To check if it’s ready, put a spoonful on a cold plate. If it gels up, your jam is done!
Ladle the hot jam into clean jars. Leave a bit of space at the top. Wipe the rims, add lids, and process in a water bath canner if you plan to store it long-term.
Tips, Tricks & Storing
When making apricot rosemary jam, choose ripe but firm apricots for the best flavor. Wash them well and remove any bruised spots before use.
To get the most out of your rosemary, gently crush the leaves before adding them to the jam. This releases more of the aromatic oils.
Don’t skip the lemon juice! It helps the jam set properly and adds a nice brightness to the flavor.
Stir your jam frequently while cooking to prevent it from sticking to the bottom of the pot. Use a wide, shallow pan for faster cooking and better evaporation.
To test if your jam is ready, put a small amount on a cold plate. If it wrinkles when you push it with your finger, it’s done.
Store your finished jam in clean, sterilized jars. Leave about 1/4 inch of space at the top. For long-term storage, process the jars in a water bath.
Keep unopened jars in a cool, dark place. They’ll stay good for up to 2 years. Once opened, refrigerate and use within 1-2 months.
Try adding a spoonful of your apricot rosemary jam to marinades or glazes for meats. It’s also great on cheese boards or stirred into yogurt.